Instructions

2.Heat the olive oil in a medium-sized stockpot and add the onions. Cook the onions until they’re
lightly browned, then add the garlic, thyme, cauliflower, and salt. Sautée for a few minutes, stirring
until the cauliflower is well coated with the onions.

3. Add the broth and bring the soup to a boil, then reduce the heat and simmer, covered, for 20
minutes. The cauliflower should be very tender.

4. Transfer the soup to a blender and blend until smooth. Salt to taste. Serve hot with a few grinds of
black pepper.